Mushroom, Apple, And Walnut Stuffed Acorn Squash

• 4 small-medium sized acorn squash, seeded, cut in half lengthwise
• 1 pinch salt and pepper
• 2 tablespoons olive oil
• 8 ounces fresh mixed mushrooms, coarsely chopped (portabella, shiitake, oyster)
• 2 celery ribs, thinly diced
• 2 ontario apples, peeled and finely diced
• 3 tablespoons butter
• 1 tablespoon fresh sage leaf, finely chopped
• 1 cup vegetable stock
• 1/2 cup walnuts, roughly chopped
• 1 loaf sourdough bread, cut into cubes

1. Preheat oven to 350u0b0F/175u0b0C.
2. Cut acorn squash in half lengthwise. Remove the seeds. Season the inside with salt and pepper. Place cut side down on a baking sheet lined with parchment. Bake about 30 minutes or until soft.
3. Meanwhile, in a large sauce pan heat olive oil. Add mushrooms and saute for 3-4 minutes. Add celery and continue to saute for 5 minutes. Lower heat and add apples. Continue to cook until apples become tender, about 5 minutes. To the pan add butter, sage, and vegetable stock. Heat just until butter is melted. Remove from heat and allow to cool.
4. Place chopped walnuts and diced bread in a large bowl. Pour warm vegetable stock mixture over bread. Using your hands toss the bread until it is well coated and most of stock is absorbed.
5. Remove squash from oven and turn it cut side up. Divide the stuffing among each squash half; spoon the stuffing into the cavity of each squash until filled. Return to 350u0b0F/175u0b0C oven and bake until stuffing is golden brown, approximately 15-20 minutes.
6. Tip: Use Ontario Idared, Golden Delicious, Honeycrisp, or Empire apples.
7. More recipes featuring fresh local ingredients are available at mushrooms.ca.

acorn, salt, olive oil, mixed mushrooms, celery, apples, butter, sage leaf, vegetable stock, walnuts, bread

Taken from www.food.com/recipe/mushroom-apple-and-walnut-stuffed-acorn-squash-525055 (may not work)